Simple And Rustic Savory Bread Pudding Recipe

Name: Simple And Rustic Savory Bread Pudding
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 2 tablespoons of butter; 1 medium onion, chopped; 2 cloves of garlic, minced; 4 large eggs; 2 cups of milk; 1/2 cup of white wine; 6-8 day-old crusty bread rolls (approximately 4 cups torn); 1 cup of grated Gruyère cheese (or your favorite hard cheese); Parmesan Cheese; 1 teaspoon Dijon mustard; 1/2 teaspoon paprika; a pinch of cayenne pepper (optional); salt and pepper to taste; 1/2 cup of chicken broth (optional, as alternative to white wine); 1/4 cup crumbled goat cheese

This rustic savory bread pudding recipe is a comforting and flavorful dish, perfect for a weeknight dinner or a weekend brunch. The combination of crusty bread, creamy cheese, and savory herbs creates a delightful experience. Serve alongside a crisp raw veggie salad for a complete and satisfying meal. Customize it with your favorite hard and soft cheeses – the possibilities are endless! Prepare to be amazed by how easy it is to create this delicious masterpiece.

Prep Time 20 mins

Cook Time 60 mins

Calories 348.1 kcal

Protein 38g

Rating 4.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Simple And Rustic Savory Bread Pudding

2 tablespoons of butter
1 medium onion, chopped
2 cloves of garlic, minced
4 large eggs
2 cups of milk
1/2 cup of white wine
6-8 day-old crusty bread rolls (approximately 4 cups torn)
1 cup of grated Gruyère cheese (or your favorite hard cheese)
Parmesan Cheese
1 teaspoon Dijon mustard
1/2 teaspoon paprika
a pinch of cayenne pepper (optional)
salt and pepper to taste
1/2 cup of chicken broth (optional, as alternative to white wine)
1/4 cup crumbled goat cheese

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How to Make Simple And Rustic Savory Bread Pudding

Melt 2 tablespoons of butter in a medium skillet over medium heat. Add 1 medium onion, chopped, and sauté until softened, about 5 minutes.
Add 2 cloves of garlic, minced, and cook for another 2 minutes until fragrant.
Remove from heat and set aside to cool slightly.
In a large bowl, whisk together 4 large eggs.
Add 2 cups of milk, 1/2 cup of white wine (or chicken broth), and whisk until well combined.
Tear 6-8 day-old crusty bread rolls into medium to large pieces (approximately 4 cups). Add to the milk mixture and let soak for 5 minutes, gently stirring to ensure all bread is moistened.
Stir in the cooled onion mixture, 1 cup of grated Gruyère cheese (or your favorite hard cheese), 1/4 cup crumbled goat cheese, 1 teaspoon Dijon mustard, 1/2 teaspoon paprika, a pinch of cayenne pepper (optional), and salt and pepper to taste.
Grease a 9x13 inch casserole dish or a deep pie plate.
Pour the bread pudding mixture into the prepared dish.
Bake in a preheated oven at 325°F (160°C) for 35-40 minutes, or until golden brown and set. Let cool slightly before serving.